Tumeric Potatoes (Indian)

CaptureThis is not a spicy dish.  This makes a nice subtle indian potato side dish.  Serves 2.

  • 3 potatoes
  • 3 tbl vegetable oil (or Olive Oil)
  • 1/2 onion chopped
  • 1/2 tsp Tumeric
  • 1/2 tbl Coriander
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 1/2 cup carrots, diced
  • 1/2 cup peas (optional to add more)


Boil your spuds until tender.  Let cool then either roughly mash or chop into bit size chunks.  (I prefer to leave skin on, but you can peel if you choose)

In a pan, add oil and heat over medium low, add carrots, onions.  Let sautee until onions are translucent.  Add dry ingredients, stir for about 3 minutes.  Do not let burn.

Add potatoes and peas and fold into all the ingredients.  Remove from heat (or leave on warm). Serve and eat.